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Beef Gochujang Rice Bowls
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Beef Gochujang Rice Bowls

45 minServes 4Nutri-Score C€€
from @elannamyers5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • ground beefMeat450 g
  • oyster mushrooms (torn into pieces)Produce225 g
  • baby bok choy (quartered)Produce3 pieces
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce15 g
  • gochujangPantry30 g
  • beef brothPantry480 ml
  • coconut milkPantry400 ml
  • soy saucePantry15 ml
  • honeyPantry5 ml
  • rice vinegarPantry5 ml
  • sesame oilPantry5 ml
  • neutral oilPantry15 ml
  • saltSpices3 g
  • black pepperSpices1 g
  • jasmine rice (cooked)Grains300 g
  • enoki mushrooms (spicy, prepared)Produce150 g
  • cilantro (chopped)Produce10 g
  • sesame seedsNuts & seeds8 g

per serving

Nutrition

678kcal

Carbs
66 g
Proteins
30 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Crisp the oyster mushrooms

    • Heat the neutral oil in a large skillet over medium-high heat.
    • Add the oyster mushrooms and cook until browned and crispy.
    • Set aside on a plate.
    Step 1

  2. Brown the beef

    • Add the ground beef and season with salt and pepper.
    • Cook until nicely browned, draining excess fat if necessary.
    Step 2

  3. Bloom the aromatics

    • Reduce heat to medium and add the garlic and ginger, cooking briefly.
    • Stir in the gochujang and cook.
    Step 3

  4. Build the broth

    • Add the beef broth, coconut milk, soy sauce, rice vinegar and honey.
    • Stir until combined and allow to simmer.
    Step 4

  5. Add the vegetables

    • Add the bok choy and cook.
    • Return the oyster mushrooms to the pan and cook for one minute.
    Step 5

  6. Finish and serve

    • Remove from heat and stir in the sesame oil.
    • Ladle the broth around the rice and top with spicy enoki mushrooms, cilantro and sesame seeds.
    Step 6
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